Kung Pao Brussels Sprouts are crispy on the outside, tender on the inside, and covered in a sweet and spicy kung pao sauce. Toss with roasted peanuts and red chilis for a crazy delicious spin on a classic roasted vegetable.
Cut off the brown ends of the Brussels sprouts and cut in half. Toss with olive oil and arrange them in a single layer on 1 or 2 baking sheets. Roast for 25-30 minutes, until crisp on the outside and tender on the inside.
Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.
Heat sesame oil in a medium saucepan over medium-high heat. Add garlic and ginger and cook, stirring often, until fragrant, 1-2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, vinegar, brown sugar and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss roasted brussels sprouts with sauce and serve topped with peanuts.
Notes
Tips for crispy Brussels sprouts:
Toss with oil right before roasting. If they sit in the oil, they will become soft.
Place cut-side down on baking sheet for extra crispy edges.
Air fryer instructions:
Preheat air fryer to 380 degrees.
Cut Brussels sprouts according to directions. Toss with oil.
Cook in air fryer basket for 18 minutes, stirring halfway through.
Meanwhile, make kung pao sauce as directed.
Place cooked Brussels sprouts in bowl and toss with kung pao sauce. Serve with peanuts.